Ingredients
(for about 500 g of batter, yielding around 20 mini moelleux / small baba molds; preparation ~15 minutes, baking 17–20 minutes)
– 2 eggs
– 10 cl (100 ml) liquid cream / heavy cream
– 80 g all-purpose flour / plain flour
– 30 g ground almonds / almond powder
– 120 g brown sugar / cassonade
– 80 g butter, melted and cooled
– Zest of 1–2 lemons + juice of 1–2 lemons , to taste for strong lemon flavor
– Poppy seeds amount to taste (typically 1–2 tbsp)
Instructions:
1. **Preheat the oven** to 180°C (about 350°F). Prepare 20 mini molds (moules mini baba or small individual molds) — butter and flour them lightly, or use silicone molds for easy release. Or one big mold.
2. In a bowl, whisk together the eggs (2) and brown sugar (120 g) until well combined and slightly pale.
3. Add the liquid cream (10 cl) and whisk to incorporate fully.
4. Add the lemon zest, lemon juice (to taste, for bright citrus flavor), and poppy seeds. Mix well.
5. Incorporate the ground almonds (30 g) and flour (80 g), folding gently until just combined and smooth (no lumps).
6. Stir in the cooled melted butter (80 g) until the batter is homogeneous and glossy. The batter should be quite liquid and pourable.
7. **Fill the molds**: Pour the batter into the prepared mini molds, filling them about ¾ full (they will rise a bit).
8. **Bake**: Place in the preheated oven and bake for 17–20 minutes, until the tops are golden, set, and a toothpick inserted comes out clean or with moist crumbs (do not overbake to keep them moelleux / soft and fudgy inside).
9. **Cool**: Let cool slightly in the molds, then unmold onto a wire rack. They firm up as they cool but remain delightfully moist and tender.
These mini soft cakes are perfect as individual treats, often served plain, dusted with icing sugar, or with a simple lemon glaze. The almond powder and cream make them extra tender and rich, while the poppy seeds add nice crunch and the lemon brings freshness. Variations can include folding in raspberries, apricot quarters, or chocolate chips before baking. Enjoy!
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